Homemade Glazed Apple Fritters
These homemade apple fritters call for simple ingredients, have a corn syrup-free glaze, and can be made with any of your favorite fresh apples!
Ingredients
For the dough:
- 1 1/2 tbsp dry active yeast
- 1/2 cup warm water make sure it’s warm, not hot—if the water is too hot, it could kill your yeast
- 1/4 cup + 2 tsp. white sugar
- 2 cups all-purpose flour
- 1/4 tsp baking powder
- 1 tsp sea salt
- 2 tbsp shortening I used vegetable shortening
- 1 egg
- 1/2 tsp vanilla extract
For the apple mixture:
- 2 medium apples peeled and chopped (I love using McIntosh, but Granny Smith apples or most varieties work well. But I would avoid using overly sweet ones like Gala)
- 1/4 cup white sugar
- 2 tsp fresh lemon juice
- 4 tsp ground cinnamon
- 1 tbsp all-purpose flour
For the corn syrup-free glaze:
- 2 cups powdered sugar
- 1/4 tsp sea salt
- 1/2 tsp vanilla extract
- 1 tbsp white sugar
- 1/3 cup water
For frying:
- Oil or fat of your choice I used vegetable shortening
Instructions
Step 1: Make the Dough
- In a large stand mixer bowl fitted with a dough hook, combine the yeast, warm water, and 2 tsp of white sugar. Stir and let sit for 5 minutes.
- After 5 minutes, add the egg, shortening, and vanilla. Mix on low speed for about 1 minute to break up the shortening. Add the remaining sugar, sea salt, and baking powder, and mix just until combined.
- Add the flour and knead at medium speed until the dough comes together and forms a smooth ball (about 4–5 minutes). The bottom of the bowl should be mostly clear. If the dough is still shaggy, keep kneading until it is smooth. If it’s too sticky and not pulling away from the sides of the bowl, add additional flour, 1-2 tbsp. at a time until it comes together.
- Transfer the dough to a clean, oiled bowl. Cover with a tea towel and let it rise in a warm spot until doubled in size, about 1 hour.
Step 2: Prepare the Apple Mixture
- While the dough is rising, prepare the apples. In a small skillet, combine the apple pieces, lemon juice, and white sugar.
- Cook over medium heat, stirring often, until the sugar is dissolved, the apples tender, but not soft. And most of the liquid evaporated. (about 5 minutes.) Remove from heat and set aside.
Step 3: Assemble the Fritters
- Once the dough has risen, turn it out onto a lightly floured surface. Roll it into a 10×10-inch square. Spoon the apple mixture over one half of the dough. Sprinkle the ground cinnamon and all-purpose flour over the apples. Fold the other half of the dough over the apples.
- Using a sharp knife, cut the dough into ½-inch-wide strips vertically, then again horizontally to create small chunks of dough and apple. I know this might sound a little odd, but don’t skip this step—it helps distribute the apples and cinnamon throughout the dough and creates that classic apple fritter texture.
- With floured hands, shape the dough back into a rough log about 12 inches long and 3 inches wide. Cut into 12 1-inch slices, then gently pat each slice into a disc about the size of your palm (or a little smaller)
- Place the fritters on a parchment-lined baking sheet and cover with a tea towel. Let them rise again in a warm spot for 30–40 minutes, or until doubled in size.
Step 4: While the Fritters are Rising, Make the Glaze
- In a large bowl, whisk together the powdered sugar, sea salt, and vanilla extract.
- In a small saucepan, bring the water and white sugar to a simmer, whisking continuously until the sugar dissolves. Pour the hot sugar water into the powdered sugar mixture and whisk until smooth and runny. Set aside, whisking occasionally to prevent it from hardening.
Step 5: Fry the Fritters
- In a large pot or Dutch oven, heat your oil or fat to 370°F.
- Once the oil is hot and the fritters have doubled, carefully drop 3–4 fritters into the hot oil. Fry for 1–2 minutes per side, or until deep golden brown. Remove and place on a wire rack. Repeat with the remaining fritters.
- While still warm (but not too hot to handle), dip each fritter into the glaze and return to the rack to cool and allow the glaze to set. You can glaze just the tops or coat the entire fritter.
- Once the fritters are cooled and the glaze is set, serve and enjoy!
Notes
I like to make this dough in my stand mixer, but you can also mix it by hand.
Any leftover apple fritters can be stored in an airtight container or loosely covered with plastic wrap at room temperature for up to 3 days.
Keep a close eye on your fritters while frying, they cook quickly! If they like, they are starting to burn or they are taking too long to brown, your oil is likely too hot or too cool. Adjust the heat and let the oil return to 370°F before frying the next batch.
I love topping these fritters with my simple powdered sugar glaze. But they are also delicious with a brown sugar glaze, maple butter, cinnamon sugar, or served plain with whipped cream or a scoop of ice cream.
I prefer frying in melted vegetable shortening, but you can also fry these in lard, vegetable oil, peanut oil, or even coconut oil.
Nutrition
Serving: 1fritterCalories: 236kcalCarbohydrates: 51gProtein: 3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.3gCholesterol: 14mgSodium: 259mgPotassium: 70mgFiber: 2gSugar: 32gVitamin A: 39IUVitamin C: 2mgCalcium: 20mgIron: 1mg
Tried this recipe?Let us know how it was!